What's your problem? Seriously, what is your problem? You've managed to avoid the suffocating last few years of a nearly fatal "downswing" in the restaurant industry. You're still open, people are coming, they enjoy your food, and, most of all, they're spending money at your place. What problems? You have no problems. You've found the secret of success, so there's no need to read the rest of this article. For everyone else who is not so fortunate, please pay attention: You do have a problem, ...

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